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: Papain retains >90% activity after 1 hour at 70°C. MKV loses activity irreversibly above 45°C due to kinase domain flexibility.

: Papain hydrolyzes casein, gelatin, and collagen with high turnover (kcat ~ 15 s⁻¹). MKV shows negligible general proteolysis unless misfolded, making it inefficient for bulk protein degradation. mkv papain better

To manage systemic inflammation and support muscle recovery. The Food Industry: As a natural meat tenderizer. : Papain retains >90% activity after 1 hour at 70°C