The hot water extracted polysaccharide (HP) from psyllium husk has been proved to have unique gelling properties. The present work was first to focus on the self-healing ability of the HP hydrogel. Rheological and macroscopic tests profiled the fast recoverable property of the HP gel network. Then, for the first time, we explored the role of self-healing ability in the fabrication of emulsion gels. The effect of HP concentration on the stability and physical properties of the HP emulsion gel were investigated from the aspects of particle size, macroscopic state, microscopic structure, and rheological properties. The results showed that the emulsion could be well stabilized only by HP. And when HP content reached the gel concentration, the stability remarkably increased. Further, the underlying mechanism was illustrated. It seemed that the interfacial HP interacted with adjacent polysaccharide molecules located on the interface or in the continuous phase to entangle a whole network structure. Consequently, those oil droplets were well immobilized in the network structure. In summary, a stable emulsion gel was simply and feasibly fabricated based on the self-healing property of HP, which is of great potential in food and biomedical applications.

从洋车前子壳中热水提取的多糖 (HP) 已被证明具有独特的凝胶特性。目前的工作首先关注HP水凝胶的自愈能力。流变学和宏观测试描述了 HP 凝胶网络的快速恢复特性。然后，我们首次探索了自愈能力在乳液凝胶制造中的作用。从粒径、宏观状态、微观结构和流变性能等方面研究了HP浓度对HP乳液凝胶稳定性和物理性能的影响。结果表明，只有HP才能很好地稳定乳液。而当HP含量达到凝胶浓度时，稳定性显着提高。此外，还说明了基本机制。似乎界面HP与位于界面上或连续相中的相邻多糖分子相互作用以纠缠整个网络结构。因此，这些油滴很好地固定在网络结构中。综上所述，基于 HP 的自愈特性，简单可行地制备了一种稳定的乳液凝胶，在食品和生物医学应用中具有巨大的潜力。