<p>Retrograded starch (type 3 resistant starch) has garnered significant research interest due to its laxative properties. Nevertheless, the inherently low levels of retrograded starch in aged starch paste restrict its practical applications. The higher the content of resistant retrograded starch in aged starch, the more pronounced its laxative effect, the lower the energy intake, and the greater its benefit for weight management. <i>Monascus strains</i> designated as M1, M2, M3, M4, and M5 were isolated from various types of red mold rice with a view to enhancing the content of retrograded maize amylopectin combined with gliadin at the expense of not-retrograded amylopectin in aged starch paste. The findings demonstrated that the maximum level of retrograded maize amylopectin was attained under the conditions involving a starch-to-coix-seed ratio of 1:1, fermentation using strain M2 for 15 days at 32&#xa0;°C, and an escalation from 39.5% to 73.1%. The findings, derived from analysis of FT-IR, ¹³C solid-state NMR, XRD and DSC, indicated that the decomposition of maize amylopectin within the amorphous region of aged starch was initiated by <i>Monascus</i>. Retrograded maize amylopectin has been observed to typically exhibit reflections at 17°, 20°, and 22°, with the dominant reflection occurring at approximately 19–20° increasing after fermentation. This study proposes a novel method for enhancing the retrograded starch content in aged starch paste without causing environmental pollution, thereby broadening the application potential of gluten.</p>