Used in protein hydrolysis to produce peptides and amino acids in food processing, particularly in flavor enhancement and bitterness reduction. Commonly applied in the manufacturing of soy sauce, fermented seasonings, and protein hydrolysates for nutritional supplements. Also utilized in the leather industry for dehairing and bating processes due to its ability to break down keratin and other structural proteins. In biotechnology, it serves in cell isolation and tissue dissociation for research and diagnostic purposes. Additionally, used in the cosmetics industry to digest dead skin cells, promoting smoother and more even skin texture. Its high specificity under neutral pH conditions makes it suitable for applications requiring mild processing conditions.