I read the Wikipedia article on PAGE and it says that denaturation can happen at 60oC, whereas reduction requires 100oC. We just do 10 minutes at ~70oC and the reduction seems to work.
What is your experience with this? Also, if you heat too long/high, proteins can aggregate. Since it works for me, I am inclined to believe it is working. But maybe it is partial reduction? Is 100oC really required for complete reduction?