Why are polysaccharides typically insoluble in water?

Polysaccharides are typically insoluble in water primarily due to their large molecular size. These macromolecules are composed of long chains of monosaccharide units linked together by glycosidic bonds. This extensive structure increases their overall size and complexity, making them less able to interact effectively with water molecules.

When considering their solubility, water molecules tend to interact more favorably with smaller, simpler carbohydrates that can form hydrogen bonds. In contrast, the bulky and numerous hydroxyl groups on polysaccharides do not compensate for their size, which limits their solvation by water. Additionally, the three-dimensional structure and physical entanglement of the large polysaccharide molecules can also hinder their ability to dissolve, reinforcing their overall insolubility in aqueous environments.