Used in protein hydrolysis for food processing, particularly in meat tenderization, brewing industries, and production of sauces, fish sauce, or instant soups. Helps break down proteins into peptides and amino acids, improving flavor development, texture, juiciness, and nutritional value through hydrolysates from plant or animal sources. Applied in enzymatic peeling of fruits and vegetables.

Utilized in detergent formulations for protein stain removal.

In the cosmetics industry, this enzyme aids in digesting dead proteins on the skin, used in products for removing old skin cells or exfoliating scrubs to achieve smoother skin.

Also employed in laboratory settings for cell isolation, tissue dissociation, and targeted protein degradation in biological samples for molecular biology analysis or sample preparation.