In a previous question forum, I have asked the following question: It is known that the covalent bonds are very strong with a high bond dissociation energy. In a document related to University of Illinois website about this issue (http://www.life.illinois.edu/mcb/150/private/faq/index.php?sid=62416&lang=en&action=artikel&cat=4&id=1110&artlang=en), I found this note " In the laboratory setting, if a researcher wants to denature a protein with disulfide bonds he or she adds a special chemical reducing agent that breaks the disulfide bond to insure that the protein denatures completely".

Several researchers have kindly given some answers; however, I want here in this discussion to introduce other opinions about this issue.

Few reports have explained the capability of H2 to break disulfide bonds in vitro and in vivo (see attached files).

As I explained previously, our goal is to inactivate some enzymes by using molecular hydrogen (H2). However, in preliminary assays, we did not find any effects of H2 on inhibition of polyphenol oxidase under normal room conditions (temperature and pressure).

My question is in which environmental conditions can molecular hydrogen (H2) break the disulfide bond of a protein such as the case of enzymes (apoenzyme)?

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