My textbook( biochemistry by Satyanarayana, 4th edition pg.no:166) says:
The polysaccharides get hydrated during heating which is essential for their efficient digestion.
(I think there is a typo , heating should be replaced with eating)
How does water add into polysaccharides? Am I right if I say it is by hydrogen bonding? It also says that efficiency increases, is it so because the substance is now more diffused so that enzymes act on an effectively larger surface area(making colloidal solution)? Or if the added(hydrated) water plays some role in interaction between enzyme and polysaccharide?